Tuesday, January 7, 2014

Better Best Biscuits!

This recipe will make a dozen biscuits, plus a cooks nugget.

These are not low fat, they are not gluten or sugar free.   They are, however, quite divine.   Indulge every now and again if you are able.  

2 cups unbleached, unbromated white flour
4 tsp. baking powder
1 1/2 Tbsp. Sugar
3/4 tsp. salt
6-8 Tbsp. Cold butter, cut into chunks (yes, I DID use a whole stick of butter...grass fed)
2/3 cup buttermilk
1/3 c. 1/2 n 1/2 or other thick sweet milk (whole, cream, etc)
Flour for dusting

Heat oven to 400.  Cover a flat cookie (no sides) in parchment paper.

In a medium bowl, mix all dry ingredients.  Using fingers, work in butter mixing it into flour until you have pea sized chunks.  Gently stir in milks.

Gently dust work surface with flour, turn dough out and fold gently 4-5 times into itself.  Pat gently until it's a 1/2 inch thick.   Fold into center, and pat gently, repeat this one more time.  Be gentle!

Cut 2 inch biscuits and place on baking sheet.   Re work remaining dough, kneading together very gently.

Allow to sit on baking sheet for 5-10 minutes to slightly rise.   Bake for 12-13 minutes and devour.  

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